My local supermarket's best steaks are hung for 21 days apparently, and are red and fresh. However, when I used some the other day, and put some uncooked leftover back in the fridge, it went brown and started rotting within a couple of days. How does the butcher manage to hang the meat for 21 days without the same thing happening?
posted by derbs
on Aug 2, 2012 -
I just had a great chimichurri steak experience and would like to find more interesting alternative sauces like that for steak. What's your favorite unexpected, interesting, unusual sauce for steak from a cuisine outside of mainstream USA steak traditions? [more inside]
posted by Askr
on Jun 3, 2010 -
Spanish Translation Filter: We are living in Southern Spain, please could somebody provide me with a few names of good meat for example, fillet steak, rib-eye, sirloin, tender meat for putting in a casserole etc.
Thanks in advance... [more inside]
posted by spinko
on Oct 17, 2008 -